RIDASCREEN® Total Gluten Development and Validation | Mai 15Th 2019 | Melbourne

RIDASCREEN® Total Gluten Development and Validation | Mai 15th 2019 | Melbourne

RIDASCREEN® Total Gluten Development and Validation Dr. Annette J. Sauer, Dr. Thomas Weiss, Dr. Ulrike Immer, Dr. Sigrid Haas-Lauterbach

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Why do we analyze gluten in food?

• 1% of the population suffers from Celiac Disease

• inflammatory intestinal immune disorder (differs from IgE- mediated food allergies)

• symptoms may appear at any time from early childhood to senior years.

• Celiac disease is caused by a reaction to gluten

• Treatment requires a strict, life-long gluten-free diet to allow the intestine to recover and to avoid complications.

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What is Gluten?

• Storage protein in wheat, rye and barley • Total protein content of wheat is approx. 10%

Wheat Rye Barley

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What is Gluten?

Osbourne fractionation (early 20th century) according to solubility

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What is Gluten?

Osbourne fractionation (early 20th century) according to solubility

x 2 * detected by R5 antibody

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What is Gluten?

• Measurement of prolamin and calculation of gluten with conversion factor of 2

• Conversion factor is based on wheat calibrator

• R5 antibody binds more frequently to prolamin in rye and barley * • For rye and barley this factor of 2 was also accepted (Codex, AOAC)

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Worldwide grain production

• Wheat is by far the most commonly used gluten containing cereal worldwide

4,5

47,6 Wheat

219,8 Corn 160,4 Rice

Barley

Rye 184,4

Worlwide grain production in million hectar

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Worldwide grain production

• BUT: Rye and barley may also be a source of gluten contamination in food… …especially in oats 4,5

47,6

Wheat

Corn 219,8 160,4 Rice

Barley

Rye 184,4

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To address the “oat issue”, AOAC published an SMPR for the quantification of gluten in oats

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Producing a new Gluten Kit on customer demand

• Oats are often contaminated with rye and barley

• The conversion factor of 2 is not suitable for rye and barley

• Contamination with barley and rye leads to a declaration of gluten in oat products that is “really” below 20 mg/kg Gluten.

• Initiative was founded by General Mills, Quaker Oats, Grain Millers Inc., Neogen Inc., Romer Labs, R-Biopharm, Elution Technologies in 2016

• Acceptance criteria were set by stakeholders by vote in 2017

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Development

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Gluten in rye and barley: The conversion factor 2 leads to inaccurate results for gluten-quantification in rye and barley

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Gluten in rye and barley: The conversion factor 2 leads to inaccurate results for gluten-quantification in rye and barley

detected by new antibodies

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R5 antibody shows main reaction to prolamins from barley, rye and wheat

Reactivity against wheat, rye and barley fractions (obtained from Dr. Katharina Scherf, Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany)

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Glutelin antibody 1 (HMW GS antibody) shows main reaction to glutelins from wheat and rye

Reactivity against wheat, rye and barley fractions (obtained from Dr. Katharina Scherf)

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Glutelin antibody 2 (LMW GS antibodies) show main reaction to glutelins

Reactivity against wheat, rye and barley fractions (obtained from Dr. Katharina Scherf)

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Future: The new RIDASCREEN® Total Gluten simultaneously detects prolamins and glutelins

Three different monoclonal antibodies on the microtiter plate in ONE well Y Prolamin antibody (R5) Y Y Y Glutelin antibody 1 Y Y Y Y Y Glutelin antibody 2

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Future: The new RIDASCREEN® Total Gluten simultaneously detects prolamins and glutelins

Wheat standard material / samples containing different gluten fractions

Prolamin

Y Y Glutelin 1 Y Y Y Y Glutelin 2

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Future: The new RIDASCREEN® Total Gluten simultaneously detects prolamins and glutelins

Three different monoclonal antibodies in the

conjugate

Y Conjugated Prolamin

Y antibody (R5)

Y Y

Y Conjugated Glutelin Y Y Y antibody 3 Y Y Conjugated Glutelin Y Y Y antibody 2

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Future: The new RIDASCREEN® Total Gluten simultaneously detects prolamins and glutelins

Outcome

Sum result of prolamins and glutelin is given as

TOTAL GLUTEN

Y Y Y Y Y Y

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Reactivity of RIDASCREEN® Total Gluten against wheat, rye and barley in oat flours

160%

140%

120%

100%

80% Recovery

60%

40%

20%

0% Wheat 10 mg/kg Wheat 20 mg/kg Rye 10 mg/kg Rye 20 mg/kg Barley 10 mg/kg Barley 20 mg/kg

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Validation

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In house validation: More than 80 potentially cross reacting food commodities have been assessed – no cross reactivity detected

Extract from the validation report for RIDASCREEN® Total Gluten (in preparation)

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Ruggedness testing included ELISA procedure and extraction procedure – no differences were observed

• water bath temperature for first incubation step

• extraction time at 50°C (first step in water bath)

• incubation time for extraction for the second incubation step at room temperature

45 45 45 40 40 40 35 35 Sample A (wheat) 35 Sample A (wheat) Sample A (wheat) Sample B (rye) Sample B (rye) 30 30 30 Sample B (rye) Sample C (barley) Sample C (barley) 25 25 25 Sample C (barley) 20 20 Sample D (wheat) 20 Sample D (wheat) Sample D (wheat)

mg/kg gluten 15 15 Sample E (barley) 15 Sample E (barley) Sample E (barley) 10 10 Sample F (rye) 10 Sample F (rye) Sample F (rye) 5 5 Sample G (wheat) 5 Sample G (wheat) Sample G (wheat) 0 0 0 40°C 50°C 60°C 30 min 40 min 50 min 50 min 60 min 70 min Temperature water bath Incubation time 1st step Incubation time 2nd step

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Production of three pilot lots showed very good reproducibility of the new ELISA

SMPR samples Spiked oat flour

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Stability Study: Accelerated stability testing over 3 weeks at 37°C did not show a decrease in ELISA performance

In addition, real time stability testing is performed at R-Biopharm (storage at 4°C)

Lot 1 Lot 2 Lot 3 3 3 3

2,5 2,5 2,5

2 2 2

STD 4°C 1,5 1,5 1,5 1W 37°C 2W 37°C

Absorbance 1 3W 37°C Absorbance 1 1

0,5 0,5 0,5

0 0 0 0 5 10 20 40 80 0 5 10 20 40 80 0 5 10 20 40 80

Concentration of standards [mg/ml]

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Analysis of incurred material – preparation of incurred cookies

Cookies were baked at 175°C/347°F (upper/lower heat) for 21 minutes.

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External Validation

AOAC appoved methods according to guidelines Performance Tested Methods Official Methods of Analysis

Collaborative test: • One method • More than 8 participating labs • Blind-coded samples in duplicate (blank and spiked) • Participants perform analysis including extraction • Calculation of recovery and reproducibility • Calculation of LoD • Publication of results

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Results from the AOAC collaborative study

Results in mg/kg gluten

Sample expected mean sr sR RSDr RSDR Wheat flour in oat 10 10.8 2.3 2.3 21.1 21.1 Barley flour in oat 10 11 1.4 2.0 12.7 17.8 Rye flour in oat 10 13.7 1.9 2.1 13.7 15 n = 19

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Summary

• RIDASCREEN® Total Gluten is the first ELISA testing gluten in oats

• RIDASCREEN® Total Gluten is the first ELISA detects gluten in total (targeting glutelins and prolamins)

• New ELISA had been in-house validated comprehensively

• AOAC OMA “First Action” status will be available soon

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Thank you very much for your attention!